It is no secret that I love vegetable soup. And this Parsnip and Apple Soup one is definitely up there with the favorites. It is for sure a must try for all fellow soup lovers. I first tried this recipe a couple of years ago, after we had a particular good parsnip harvest from our allotment garden, and we wanted to do something other than make parsnip fries and mashes parsnip/potatoes. An English friend of mine, shared this recipe with me from one of her cookbooks. I have since then tweaked it a bit, and here is the Low Histamine version I make these days.
Rinse and peel your parsnips, and cut them into smaller pieces. Wash your apples well, and remove the core. Cut them in 8-12 pieces depending on the size of the apple. Melt the butter in a large soup pan, and fry the parsnip and apple for about 10 mins, with the lid on. Stir occasionally. Meanwhile rinse the cauliflower and cut into similar size pieces. I often use the stem of the cauliflower in soups, because it is often the part that is left in the refrigerator after my partner has been snacking on cauliflower all week 😉 So soup is a great way of using the stem of the cauliflower.
Add the cauliflower, bone broth (link to my bone broth recipe here) or bouillon and sage (cut finely if you are using fresh leaves, or crumble is you are using dried sage leaves). Bring to a boil and let it simmer for about 30 mins. While the soup is simmering away, prepare the topping for the soup. Apple fried in butter. Super delicious. Wash and remove the core from an apple, and cut it into small cubes. Melt the butter in a pan and fry the apple cubes till the start to brown. Set aside. After 30 mins of simmering, check if the veggies have gone soft by sticking a fork in them. If they fall off the fork, the soup is ready. Puree the soup with a blender and salt to taste. Serve with the butter fried apples. Enjoy.
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A creamy and delicious Low Histamine Parsnip Apple Soup, perfect on any rainy day.
Ingredients
- 800 g parsnip
- 2 medium-big apples (not too sweet, I use Elstar apples)
- 30 g butter
- 300 g cauliflower
- 1,8 L bone broth or boullion
- 1 tbsp fresh sage (about 4 leaves, less if dried)
- salt to taste
- Topping:
- 10 g butter
- 1 apple
Instructions
- Rinse and peel your parsnips, and cut them into smaller pieces. Wash your apples well, and remove the core. Cut them in 8-12 pieces depending on the size of the apple.
- Melt the butter in a large soup pan, and fry the parsnip and apple for about 10 mins, with the lid on. Stir occasionally.
- Rinse the cauliflower and cut into similar size pieces.
- Add the cauliflower, bone broth or bouillon and sage (cut finely if you are using fresh leaves, or crumble is you are using dried sage leaves).
- Bring to a boil and let it simmer for about 30 mins.
- Prepare the topping for the soup. Wash and remove the core from an apple, and cut it into small cubes. Melt the butter in a pan and fry the apple cubes till the start to brown. Set aside.
- After 30 mins of simmering, check if the veggies have gone soft by sticking a fork in them. If they fall off the fork, the soup is ready. Puree the soup with a blender and salt to taste.
- Serve with the butter fried apples and enjoy.
This was so fantastic and filling! No blender but worth all the time to add and reduce liquid! Tip: I substituted half the parsnips for white carrots, and added about 1/4 of a quince. Unbelievable flavour (a little goes a long way, but may be too high histamine for some). I ‘fried’ them with the apples with a dot of butter and water. Also sprinkled nutmeg and thyme. Perfect for a winter night!
Thanks for the tip Farin 🙂 I`ll definitely keep my eye out for some quince. Happy you loved it as much as I did 🙂
Tania